I’ve had a few people ask me about the yellow balls in the picture from my chicken taquitos recipe, wondering what it was. Why it’s gluten free corn cake, of course! You know, Mexican corn cake? The kind they used to deep fry at Chichi’s – ooooooohhh. I’m going to deep fry some! I’m full of good ideas! I’ll let you know how it goes.
Whenever we have any kind of Mexican food, I make this to go along with it, it compliments perfectly. For real. I takes about an hour, but it’s totally worth it – so if you put this in first, you have about 45 minutes or so to make your dinner and then serve this hot…because this is not dessert. Not at all. It’s sweet and delicious, but more of a side dish over here – I’m not saying that you can’t have it for dessert – you could but we just like it with our dinner. Probably because we’re a bunch of weirdos over here, but don’t tell anybody, k?
Now I’m totally planning on how I’m going to deep fry this. I bet it’s delish. I could make some avocado ranch dipping sauce too…what do you think?
I’m on a mission. Be back soon.
- 1/2 cup Bob's Red Mill Gluten Free Cornbread Mix
- 1/4 cup water
- 1/2 cup sweetened condensed milk
- 2 tablespoons butter
- 1 1/2 cup canned or frozen corn, pulsed in food processor
- 1/4 cup corn meal
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat oven to 250 degrees
- Pulse corn in processor until lumpy
- Mix cornbread mix, water, sweetened condensed milk and butter for about a minute - until cornbread mix is completely incorporated
- Slowly add the corn until mixed through
- In separate bowl, combine sugar, corn meal, baking powder and salt
- Slowly add to corn mixture until completely mixed
- Pour mixture into your 8x8 pan
- Set pan into a larger baking dish and pour 2 cups of boiling water into larger one - you are making a bath for your corn cake
- Cover larger dish with aluminum foil and bake for 50 to 60 minutes - until center is firm but soft
- This cake is very moist and crumbly, so I always dish it out with an ice cream scoop!